Borsch without beets is the same as a country without a capital, a shirt without a button or tea without tea leaves.
It is the red root crop that gives the first dish a special taste and unique color.
Get to know borsch from fresh beets closer?
Borsch with fresh beets - general principles of cooking
The technology of cooking borscht is not much different from other filling soups. The first dish is prepared with different vegetables on meat or mushroom broths. A feature is the addition of beets, which can’t just be thrown into the pan. It requires special training. The root crop is peeled, crushed, and then sautéed or stewed in a separate bowl. If you immediately put the beets in the pan, the broth will be rusty in color and the borscht will no longer be mouth-watering.
What they put in addition to beets: onions, carrots, potatoes, cabbage, tomato. Sometimes add beet tops, sorrel. Amazing first courses are obtained with the addition of beans, mushrooms, green peas.
Recipe 1: Classic borsch with fresh beets and pork
Variant of ordinary Ukrainian borsch with fresh beets. It is not necessary to cook the dish on pork, beef is also suitable. It is better to use meat on the bone.
Ingredients
• 0.5 kg of pork;
• 3 beets;
• 4 cloves of garlic;
• 3 potatoes;
• salt and other spices;
• 3 tablespoons of tomato paste;
• 2 carrots;
• onion head;
• oil, greens.
Cooking
1. Rinse the pork or take other meat, pour three liters of water and prepare the broth for at least two hours. Then we separate the meat, discard the bone, return the pulp to the pan.
2. Add chopped potatoes to the boiling broth, cook until tender. You can add a little salt at this stage.
3. We rub the peeled beets, put in a frying pan with heated oil and fry for about ten minutes, you can cover with a lid and let it simmer until soft, at the end we throw chopped cloves of garlic.
4. In another pan, fry the diced onion with grated carrots. As soon as the vegetables are browned, put the tomato, fry until brownish.
5. To the finished potatoes we shift the beets, boil for a couple of minutes.
6. Add vegetables from the second pan, bring to the desired taste with salt.
7. Cover the borsch and cook over low heat for about five minutes.
8. Greens, bay leaf, pepper, we throw at will.
Recipe 2: Borsch with fresh beets and cabbage
A variant of borsch with fresh beets and beloved cabbage. It is this first-course recipe that is familiar to many housewives and is found in many homes.
Ingredients
• 2.5 liters of broth;
• 0.3 kg of beets;
• onion head;
• 0.3 kg of cabbage;
• 3 potatoes;
• 1 carrot;
• greens, seasonings;
• 2 tomatoes;
• for storing oil.
Cooking
1. Put a saucepan with broth on the stove.
2. After boiling, add potatoes, cut into large pieces. Boil for about ten minutes. The root crop should be half ready.
3. Meanwhile, in a pan, you need to heat a couple of tablespoons of oil. Add raw beets, which we pre-clean and rub on a coarse grater. Pour a few drops of vinegar, cover and simmer until soft. Then you need to remove the lid and fry the beets.
4. In the second frying pan, simply overcook the carrots with onions, add two grated tomatoes at the end, and more if the tomatoes are small.
5. Shred the cabbage, transfer to an almost finished potato. Cook until soft.
6. Add the sautéed vegetables, then the beets.
7. Add salt, quickly bring to a boil and remove the heat.
8. Let’s boil for another five minutes, throw herbs and seasonings, you can add garlic, laurel.
Recipe 3: Vegetarian Borsch with Fresh Beets and Mushrooms
To prepare such borsch with fresh beets, you need dried mushrooms. But with no less success, you can cook a dish with fresh mushrooms.
Ingredients
• 50 grams of dried mushrooms;
• onion head;
• 2.5 liters of water;
• 4 potatoes;
• 2 beets;
• 1 carrot;
• 0.5 bunch of parsley;
• 2 cloves of garlic;
• oil, salt;
• 1-2 tablespoons of pasta;
• sweet pepper.
Cooking
1. Mushrooms should be poured with cold water at least two hours before cooking the borsch. Then they are washed, cut if necessary, pour in the recipe water and boil for 15 minutes.
2. Add chopped potato tubers to the mushrooms, boil for about seven minutes.
3. In a frying pan, heat a couple of tablespoons of oil, put the grated beets, first fry for three minutes, then pour the soup ladle from the pan and simmer until tender. You can add a few crystals of citric acid to maintain a bright color.
4. We put another pan on the fire, also pour a little oil and fry the onion, after two minutes we throw the carrots to it, and then add the bell pepper.
5. Once the vegetables are fried, add the paste to the sauté.
6. Put the beets to almost finished potatoes. Borsch can be salted.
7. After five minutes we put a vegetable pasherka with tomato.
8. After another two minutes, we throw greens, seasonings, laurels and immediately turn it off.
Recipe 4: Borsch with Fresh Beets and Tops
For such a borsch, in addition to the root crop, a young beet tops will be required. It is better to throw away the old and spoiled leaves, they do not count. Also remove hard stems.
Ingredients
• 1.5 liters of water, broth;
• 1 small beetroot;
• 1 bunch of tops;
• 1 carrot;
• 2 potatoes;
• 1 onion head;
• 1 tomato or pasta;
• oil, herbs, seasonings.
Cooking
1. Let the broth or water boil on the stove, add the sliced potato tubers and cook until almost soft.
2. Cut the onion, put it in a frying pan with oil and start frying.
3. After a minute, we throw the beets grated with small chips, and then the carrots. Fry vegetables over medium heat so that they can cook.
4. At the very end, add the paste and turn off after a minute.
5. Transfer the vegetables from the pan to the potato pan and bring the borscht to readiness, salt.
6. Beet tops sorted, washed and cut into pieces. Immediately chop another greens.
7. Throw the beet tops into the pan first, after three minutes we throw the greens, seasonings and turn them off.
Recipe 5: Quick Borsch with Fresh Beets and Green Peas
Recipe for fast borsch with fresh beets. The dish contains canned green peas, which makes it more satisfying and replaces potatoes. White cabbage is added.
Ingredients
• 1.5 liters of broth;
• 2 beets;
• 0.5 cans of peas;
• one onion and one carrot;
• some oil;
• greens, seasonings;
• 0.3 kg of cabbage.
Cooking
1. Immediately shred the beets and put them in a pan, fry a mine on high heat and transfer to a saucepan.
2. Add broth to beets and boil for two minutes after boiling.
3. Add cabbage, shredded with ordinary straws.
4. Pour some more oil into the pan and pass the onion together with the carrot. If desired, add tomato paste or grated tomato to the borsch.
5. When the cabbage is ready, put the sauté out of vegetables.
6. Next, we throw canned peas, it is better to drain the marinade from it.
7. Salt the dish to taste. You can add a little lemon juice for acid.
8. Let the borscht boil over low heat for several minutes, try to cook.
9. We throw chopped greens, add any seasonings and immediately turn off.
Recipe 6: Borsch with fresh beets and sauerkraut
A variant of delicious borsch with fresh beets, which has a very bright and rich taste of sauerkraut. Dish with potatoes.
Ingredients
• 3 liters of water;
• onion head;
• 0.7 kg of meat with bone;
• 3 potato tubers;
• 1 large beet;
• 2 tablespoons of pasta;
• carrot;
• 0.3 kg of cabbage;
• oil, seasonings, herbs.
Cooking
1. Prepare the broth by adding a piece of meat on the bone in the recipe water. Then we take it out, pick it up and cut it into pieces.
2. Throw potatoes into the pan.
3. In a frying pan, we pass the beets, grated not very large.
4. Add sauerkraut to the beets and fry until cooked.
5. In another pan, fry the grated carrots with onions, put the tomato at the end.
6. As soon as the potatoes are almost boiled, we start the cabbage with beets, salt.
7. We return previously taken out meat.
8. After five minutes, we shift the second passerovka from vegetables with tomato. Cook for another three minutes.
9. We try borscht. Salt, put different seasonings, season with herbs.
Recipe 7: Borsch with Fresh Beets and Beans
Variant of vegetarian borsch with fresh beets and canned beans. Of course, beans can be taken and boiled, if there is time for cooking.
Ingredients
• 2 beets;
• 1 can of beans;
• 1 carrot;
• 1 pepper;
• 3 potatoes;
• 1 onion head;
• 50 grams of pasta;
• oil, spices.
Cooking
1. Pour into a pan about one and a half liters of water and send to the stove. You can cook the broth from any meat, poultry.
2. After boiling, we throw potatoes.
3. Peel the beets, rub coarsely, send to fry in a pan.
4. Separately, fry the chopped onion together with carrots, add the pepper, chopped finely. At the very end, we start the tomato in the pan, mix well and turn it off after a minute.
5. Beans are opened, drain the liquid and sent to the pan. Add borsch.
6. After boiling, put the beets, after another two minutes we shift the last passer, let the borscht boil for a few minutes, check the vegetables for softness.
7. It remains to throw seasonings with herbs and you're done!
Recipe 8: Borsch with Fresh Beets and Sorrel
Summer version of borsch with fresh beets, for which you need a good bunch of fresh sorrel.
Ingredients
• one at a time: onion, beetroot, carrot;
• 4 potatoes;
• 1 bunch of sorrel;
• 2 tomatoes;
• butter;
• greens, garlic.
Cooking
1. You can cook such borsch on the water or on the broth. It will take about two liters. We adjust the density of the dishes ourselves.
2. Run the chopped tubers into the boiling broth, cook until almost ready.
3. Separately stew grated beets, you can use a small saucepan or pan.
4. Cut the onion, three carrots and fry in a pan, add pepper and a couple of minutes later tomato.
5. We transfer beets to potatoes in a pan. Solim.
6. After three minutes, the remaining vegetables, give a good boil.
7. We sort, wash and cut sorrel leaves. We start if all the other vegetables are ready.
8. It remains to throw spices, herbs, you can add garlic. We give a good boil, turn off.
Borsch with fresh beets - useful tips and tricks
• Borsch will be tastier if you add sourness to it. You can pour a little lemon juice or sprinkle dry acid. If sauerkraut, sour tomato or tomatoes go to the dish, then before adding it is better to taste borscht for taste.
• To keep beets bright and beautiful, when boiling, stewing or sautéing, you need to add several crystals of citric acid to it. Can be replaced with vinegar, lemon juice.
• Real borsch served with garlic pampushkami. If there is no desire or time to cook them, you can simply grate fresh pieces of bread with a mixture of garlic, herbs, chopped lard.
